Roe deer, from the field to the table

The necessary stages of dressing, skinning, butchering and cutting are carefully explained with magnificent photographs. In the second part of the book, twenty-four recipes, made with the different parts of the anatomy of this cervid and also perfectly illustrated with images, aim to highlight the culinary virtues of an animal whose meat, not yet sufficiently known or appreciated, is perhaps the most exquisite of our big game species. 220x265mmInterior in 170 gr coated paper in four-color process. Hard cover. Chrome binding with round spine